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Global Destinations 2026
January 3 : Northern Italy
January 3 : Northern Italy
January 3 : Northern Italy
Early January in Northern Italy brings crisp Alpine air, winter vineyards, and rich, cool-season terroir. Hearty greens, root vegetables, truffles, mushrooms, and creamy dairy pair with cured meats, risottos, and slow-braised northern specialties. Cooking here honors deep regional traditions — butter-based sauces, long simmers, handmade pastas, and warm aromatics like rosemary, sage, and nutmeg. A comforting, elegant expression of Italy’s northern winter
January 24 : Vietnam
January 3 : Northern Italy
January 3 : Northern Italy
Late January in Vietnam welcomes the freshness of early spring and the vibrant flavors of Tet season. Fragrant herbs, young greens, citrus, tropical fruits, and delicate rice noodles shape a cuisine rooted in balance and brightness. Vietnamese cooking celebrates broths simmered with star anise and ginger, charcoal-grilled meats, crisp vegetables, and the harmony of sweet, sour, salty, and aromatic notes. A lively, herb-driven reflection of Vietnam’s fertile valleys and coastal terroir
February 7 : Belgium
January 3 : Northern Italy
February 21 : Ireland
Early February in Belgium brings cool North Sea winds and rich, wintery terroir. Hearty root vegetables, leeks, endive, potatoes, and dark beers shape comforting dishes rooted in Flemish and Walloon tradition. Belgian cooking celebrates slow braises, buttery sauces, and warm spices, pairing seasonal produce with mussels, beef, and farmhouse cheeses. A cozy, cold-weather cuisine shaped by dense forests, fertile fields, and centuries-old brewing heritage
February 21 : Ireland
February 21 : Ireland
February 21 : Ireland
Late February in Ireland reflects misty coasts, emerald pastures, and the last stretch of winter’s harvest. Tender potatoes, brassicas, carrots, and early spring herbs accompany hearty meats and North Atlantic seafood. Irish cooking favors slow simmering, baking, and rustic stews enriched with butter, barley, and fresh dairy. A celebration of simple, nourishing flavors born from rugged landscapes and cool maritime terroir
March 7 : Greece
February 21 : Ireland
March 7 : Greece
Early March in Greece brings gentle spring breezes across coastal hillsides, olive groves, and citrus orchards. Tender greens, early herbs, lemons, and creamy cheeses shape bright, simple dishes built on centuries of Mediterranean terroir. Greek cooking celebrates grilling, slow braising, and oven-baked comfort, layered with oregano, dill, mint, and garlic. A season of clean, earthy flavors rooted in sun, sea, and the first harvests of spring
March 21 : Japan
February 21 : Ireland
March 7 : Greece
Late March in Japan is defined by sakura season — cool mountain air, blooming cherry trees, and pristine coastal waters. The cuisine highlights delicate spring ingredients like young bamboo shoots, fresh greens, citrus, and early seafood. Traditional techniques such as simmering, pickling, steaming, and precise knife work honor purity and restraint, elevating flavors with miso, soy, ginger, and dashi. A quiet, refined celebration of renewal and spring terroir
April 4 : Uzebekistan
April 4 : Uzebekistan
April 4 : Uzebekistan
Early April in Uzbekistan welcomes spring across its vast steppe and silk-road valleys. Fresh herbs, young greens, and early vegetables appear alongside the region’s beloved lamb, grains, and stone-oven breads. Uzbek cuisine honors ancient traditions — slow simmering, hand-pulled noodles, fragrant pilafs, and tandoor baking — layered with cumin, coriander, dill, and black pepper. A celebration of hearty, aromatic flavors shaped by fertile oases and centuries of nomadic heritage
April 18 : India
April 4 : Uzebekistan
April 4 : Uzebekistan
Late April in India carries the vibrant spirit of Holi, with bright spring produce and warming northern terroir. Fresh peas, carrots, mango, and fragrant herbs pair with spices like cardamom, turmeric, fenugreek, and cumin. Indian cooking at this time blends slow-simmered curries, tandoor charcoal heat, and festival sweets enriched with milk, saffron, and rose. Holi cuisine bursts with color, aroma, and celebration — a joyful expression of spring’s abundance
May 2 : Mexico
April 4 : Uzebekistan
May 2 : Mexico
Early May in Mexico celebrates warm spring terroir — sun-kissed chilies, corn, tomatoes, squash blossoms, and fragrant herbs like cilantro and epazote. Regional traditions shine through fire-roasted salsas, slow-braised meats, and the balance of heat, acidity, and earthiness that defines Mexican cuisine. From coastal ceviches to highland moles, the season brings bright flavors shaped by volcanic soil, ancient techniques, and vibrant agricultural heritage
May 16 : Spain
June 20 : Portugal
May 2 : Mexico
Late May in Spain brings early summer warmth across vineyards, olive groves, and coastal waters. Seasonal produce like peppers, tomatoes, artichokes, and citrus pair with Iberian pork, seafood, and aged cheeses shaped by centuries-old terroir. Spanish cooking honors rustic, ingredient-driven techniques — slow stews, open-fire grilling, paellas kissed with saffron, and tapas layered with paprika, garlic, and fresh herbs. A celebration of bold, sunlit Mediterranean flavor
June 6 : Kenya
June 20 : Portugal
June 20 : Portugal
Early June along Kenya’s Swahili Coast blends warm Indian Ocean breezes with fertile tropical terroir. Coconut, tamarind, lime, and fresh coastal seafood shape bright, aromatic dishes layered with cardamom, clove, and ginger from ancient spice-route trade. Traditional cooking relies on slow simmering, open-fire grilling, and fragrant pilau-style rice, celebrating a cuisine where African, Arab, and Indian influences meet in warm, coastal harmony
June 20 : Portugal
June 20 : Portugal
June 20 : Portugal
Late June in Portugal brings sun-soaked Atlantic winds and early summer harvests. Coastal terroir offers sardines, shellfish, and sea salt, while inland orchards provide stone fruits, olives, and fresh herbs. Portuguese cuisine balances rustic traditions — slow braises, wood-fired cookery, and seafood grills — with flavors of garlic, paprika, bay leaf, and citrus. A celebration of simple ingredients elevated by centuries of maritime heritage
July 11 : Southern USA
July 11 : Southern USA
July 11 : Southern USA
Early July in the American South is rich with summer terroir — warm nights, fertile fields, and long sunlit days. Peaches, corn, tomatoes, okra, and sweet onions reach their peak, joining hickory-smoked meats, Gulf seafood, and buttermilk-rich traditions. Southern cooking honors slow barbecue, cast-iron frying, and garden-to-table simplicity, layered with herbs like basil, mint, and thyme. It’s a season of bold flavors, comfort, and unmistakable Southern warmth
July 25 : Brazil
July 11 : Southern USA
July 11 : Southern USA
Late July in Brazil blends tropical abundance with diverse regional terroir — from the Amazon’s rainforest fruits to the coastal bounty of the Atlantic. Seasonal produce like cassava, peppers, bananas, and citrus pairs with grilled meats, rich stews, and vibrant herbs. Brazilian cuisine celebrates its fusion of Indigenous, African, and Portuguese traditions through moquecas, churrasco, and bold flavors built on dendê oil, lime, cilantro, and fresh chilies. A lively, sun-drenched taste of mid-winter in the Southern Hemisphere
August 8 : Caribbean
July 11 : Southern USA
August 8 : Caribbean
Early August in the Caribbean is lush and abundant, shaped by warm tropical breezes and fertile island soils. Sun-ripened mangoes, plantains, citrus, and peppers infuse the cuisine with bright, bold flavor, while the sea provides fresh fish and shellfish. Traditional cooking leans on slow stews, char-grilling, and spice blends like allspice, thyme, and Scotch bonnet for heat. Caribbean food celebrates vibrant summer terroir with color, rhythm, and deep island soul
August 22 : Morocco
September 26 : Germany
August 8 : Caribbean
Late August in Morocco blends desert heat with cool coastal winds, bringing fragrant summer produce like tomatoes, figs, olives, and fresh herbs. The country’s ancient terroir shines through layered spices — cumin, saffron, cinnamon, and ras el hanout — woven into slow-simmered tagines, charcoal-grilled meats, and couscous traditions. Moroccan cuisine transforms simple seasonal ingredients into warm, aromatic dishes that reflect centuries of spice-route history
September 12 : China
September 26 : Germany
September 26 : Germany
Early September in China bridges late summer warmth with the first hints of autumn, bringing an abundance of ripe stone fruits, leafy greens, tender bamboo shoots, and fragrant herbs. Regional terroir shapes every dish — from coastal seafood to Sichuan’s chili heat to Cantonese wok-fired delicacy. Traditional techniques like steaming, braising, and quick, high-heat stir-frying highlight fresh produce, soy, ginger, garlic, and the balance of sweet, salty, spicy, and aromatic notes
September 26 : Germany
September 26 : Germany
September 26 : Germany
Germany’s late-September terroir is crisp and bountiful, with cool air settling over orchards, vineyards, and forested hills. Autumn apples, pears, mushrooms, brassicas, and hearty root vegetables take center stage alongside treasured regional meats and sausages. German cooking honors slow-roasting, pan-frying, and braising traditions, enriched with caraway, mustard seed, dill, and fresh herbs. It’s a season of comforting, harvest-driven flavors and the warm spirit of early fall
October 10 : Peru
October 24 : Transylvania
October 24 : Transylvania
Early October in Peru blends coastal spring freshness with Andean earthiness. The season brings bright citrus, ají peppers, choclo corn, and the first tender harvests of herbs like huacatay and cilantro. Peruvian cuisine celebrates its layered terroir — crisp ceviches from the Pacific, smoky wood-fired meats from the Andes, and vibrant sauces built on chiles, lime, and native roots. A fusion of ancient techniques and bold, modern flavor
October 24 : Transylvania
October 24 : Transylvania
October 24 : Transylvania
Autumn deepens in Transylvania with misty forests, fertile valleys, and chilly mountain air shaping its hearty cuisine. Late-season mushrooms, apples, plums, and root vegetables pair with slow-cooked meats, wood-smoked flavors, and fragrant herbs like dill, lovage, and thyme. Transylvanian dishes draw from rustic village traditions — braising, baking, and preserving — creating warm, comforting flavors perfect for the season’s darkening days
November 7 : Argentina
October 24 : Transylvania
November 7 : Argentina
Spring in Argentina brings lush Pampas grasslands and ideal grazing terroir, elevating the country’s famed beef and fire-driven asado traditions. Fresh herbs, chimichurri, and simple salt-forward seasoning highlight the natural richness of meats, while the Andes and Patagonian regions add bright wines, hearty potatoes, and early-season vegetables. Argentine cuisine celebrates the purity of its land with bold, rustic, open-flame cooking
November 21 : Turkey
December 19 : Australia
November 7 : Argentina
Turkey’s autumn terroir blends Anatolian mountains, fertile river valleys, and cooling Mediterranean winds. November ushers in pomegranates, nuts, root vegetables, and fragrant spices like sumac, mint, and allspice — the heart of Turkish cooking. Slow braises, charcoal grills, and centuries-old Ottoman techniques create deep, comforting flavors layered with herbs, yogurt, and warm, earthy aromatics
December 5 : Isreal
December 19 : Australia
December 19 : Australia
Winter in Israel brings cool coastal breezes and rich, sun-nurtured Mediterranean terroir. Seasonal produce like citrus, figs, and olives pair with ancient cooking traditions — open-fire grilling, long-simmered stews, and warm spices such as cumin, turmeric, and za’atar. Israeli cuisine blends earthy legumes, fresh herbs, and vibrant street-market flavors into comforting dishes perfect for the winter season
December 19 : Australia
December 19 : Australia
December 19 : Australia
Australia’s summer harvest shapes its bold coastal cuisine — fresh seafood, native herbs like lemon myrtle and wattleseed, bright citrus, and fire-kissed meats cooked over open flame. From the sun-baked Outback to cool Tasmanian waters, the terroir brings clean, vibrant flavors, smoky barbie traditions, and seasonal fruits like mango and passionfruit at their peak